recipes
Zucchini and Black Beans with Chipotle Peppers
Give zucchini a Latin twist by combining it with black beans, chipotle peppers and salsa. Top with chihuahua cheese and fresh cilantro.
- Servings
- cook method
- prep
- cook
- ready
- 1
- Saute
- 20 minutes
- 10 - 20 minutes
- Less than 1 hour
Ingredients
- 2 tablespoons olive oil
- 2/3 cup chopped red onions
- 2 tablespoons chopped garlic
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 5 cups sliced and quartered zucchini, about 4 medium
- 1 can (15 ounces) black beans, rinsed and drained
- 1 tablespoon minced chipotle peppers in adobo sauce
- 2/3 cup mild or medium salsa
- 1 cup (4 ounces) shredded chihuahua cheese
- Directions
- Nutrition Info
- Serving Suggestions
-
Heat olive oil in large skillet on medium-high heat. Add onions, garlic, chili powder and cumin. Cook and stir 2 to 3 minutes or until crisp-tender. Stir in zucchini, beans and chipotle peppers. Cook 3 minutes, stirring occasionally.
Reduce heat to medium-low; cover. Cook 5 to 8 minutes or until zucchini is tender. Stir in salsa. Heat 1 minute.
Spoon mixture into serving dish. Sprinkle with cheese.
